Mom's Yellow Squash and Corn Casserole
Recipe by: Susan Voisin
This is my vegan interpretation of a casserole my mother used to serve. You
can also make it using creamed corn instead of the corn and corn starch mixture
used here, but I think the whole corn gives it a better texture--plus, no added
sugar or salt.
4 medium yellow squash (summer squash), halved lengthwise and cut into
1/2-inch pieces
1 small onion, sliced thinly or cut into thin wedges
1/8 cup water
1 can yellow corn, no salt added
2 tsp. corn starch
1 tsp. oregano
1/8-1/4 tsp. freshly ground black pepper
salt to taste (optional)
bread crumbs (optional)
In a covered, microwave-safe dish, cook the yellow squash and onion in the
water until its just tender, about 7 minutes. You can perform this step in a
steamer, if you wish.
Preheat the over to 350. While the squash is cooking, open the can of corn
and drain the liquid into a blender. Add 1/2 cup of the corn and the corn starch
to the blender, and puree until smooth.
When the squash is tender, add the blended corn mixture, the remaining corn,
the oregano, black pepper, and salt to taste, and stir to combine. Sprinkle the
top with bread crumbs, if desired. Bake, uncovered, in the oven until top is
brown and casserole is bubbly, about 20-25 minutes.
Serves 3-4
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